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Tuesday, July 5, 2016

ChatPati Oats Locho ( Monsoon Mania Collaboration )

Ever tried to guess the reason behind those hunger pangs that crop up everytime there is a down ? Well, it could be sudden fall in outside temperature that makes one feel chilled and hence the craving to eat something hot along with one's favorite beverage. Or it might even be the limited mobility that makes one explore other avenues before finally settling down on snacking . After all good food has a relaxing effect on us.

Or maybe, it is that primal desire to bite into the forbidden fruit...er..food. With most doctors and elders putting a blanket ban on street-side fare during the rains, they suddenly start to look even more inviting. Wading though the murky waters, the aromas of bhajjis and samosas wafting up from the street vendors assail our senses and send our normally logical brain into a tailspin. And we end up eating stuff that we would otherwise not even touch with a barge-pole. 

But given that gastrointestinal disorders are very common during monsoons, it is best to steer away from street-foods. Some advance preparation can actually go a long way in avoiding such blunders. This 'Surti Locho' recipe is one such example to an easy to prepare and very healthy steamed snack. I have added a healthy twist to this recipe by substituting the 'poha' with oats and serving it up with a tangy 'Puli-inji' relish.

But hang on !! There are more recipes to be discovered as I am back with a collaboration with my bloggers friends Saswati who blogs @ Delish Potpourri and Parinaaz of A Dollop of That fame. Scroll down to the bottom of the page to check what these gals are dishing out !

Read on for the recipe -

















Preparation Time - 45 mins

Ingredients -
  • 1 cup channa dal
  • 1/3 cup urad dal
  • 1/2 cup oats
  • 1 tsp crushed ginger
  • 1 1/2 tsp pepper powder
  • 2 tsp oil
  • 2 pinch turmeric
  • 1 tsp baking powder
  • salt to taste

For garnishing -

  • puli inji relish
  • coriander leaves

Preparation - Wash and soak the channa dal and the urad dal separately for 6-7 hours.

Take the oats in a bowl. Cover with just enough hot water to moisten it.

Grind the channa dal into a slightly coarse paste.

Grind the urad dal separately into a fine paste. Add the moistened oats to the same jar and blend together.

Transfer all the ingredients ( except baking powder) into a big mixing bowl . Bring everything together.

Cooking - Take sufficient water in a steamer. Bring it to a boil.

Grease a round/square dish which is about 2 inches deep. 

Finally add the baking powder to the batter, mix evenly and pour into the baking dish.

Put it in the steamer and let it cook for 30 mins. Insert a toothpick into the center to check if it is done.

Remove it from the steamer. 

Scoop out some of the hot Locho onto a serving plate or bowl. Garnish with Puli inji relish ( or tamarind jaggery chutney ) and cilantro. 

Serve piping hot.
















Note - Refrigerate any remaining batter ( to which baking powder has not been added ) and use it up in a day or two .

Check out these fabulous Monsoon recipes contributed by my fellow bloggers !!
















Parinaaz's Eeda Chutney na Pattice ( Egg and Chutney Croquettes )

and



2 comments:

  1. OMG, mouth water levels are dangerously high! yummy :-)

    ReplyDelete
  2. Healthy and looks delicious.😋

    ReplyDelete

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